Scott Bird hat im Former Fat Guy Blog eine zweiteilige Serie über das Einfrieren von Essen geschrieben. Bereits im ersten Teil findet man unglaublich viele Informationen. Anleitungen, wie man Früchte, Fleisch und Fisch richtig einfriert und wie lang diese Nahrungsmittel sich in der Regel eingefroren halten ebenso wie was man nicht einfrieren sollte. Hier die Basics:

# Freezing can retain quality, but not increase it. Begin with good quality food.
# Try to prevent air coming in contact with the food, and moisture from escaping. Both of these will dry things out, and can ?burn? them in many cases.
# Freeze foods as quickly as possible. This will minimise the size of ice crystals that will form, limiting the damage to the food when thawed.
# Foods should be slightly undercooked when frozen if they are to be reheated when thawed.
# Only put as much food in the freezer as will freeze within the next 24 hours or so (usually about 2-3lb per cubic foot).
# Rather than freezing spices, add them just prior to serving a meal. They can change colour and flavour when frozen.
# Label things so you know when they were frozen, and when to take them out.

Sehr empfehlenswerte Serie!

» The Ultimate Guide to Freezing Food | Former Fat Guy Blog

» The Ultimate Guide to Freezing Food II : Chest Freezers and Defrosting Methods | Former Fat Guy Blog

(via Dumb Little Man)

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